Main ingredient rice flour150g

Accessories mustard tuber 15g pork tenderloin 25g mung bean sprouts 1 a handful of leek, 3 quail eggs 1 chicken breast 50g shrimp 10g ham 15g chicken rack half.

Seasoning salt: appropriate amount of onion 1 ginger 1 quick coriander 1 chicken oil 50g.

Practice of crossing the bridge rice noodles

1. Wash the chicken rack, put it in a pot, pour about 1500ml of clean water, bring it to a boil with high fire, skim the floating foam, turn to medium heat, add ginger slices, cover it, cook for 2 hours, season with salt, and take out the chicken rack, leaving only chicken soup for use.

2. Wash the chicken oil and dry it with kitchen paper towels. Put it in a pot, pour in cooking oil and simmer over low heat. After the chicken oil disappears, filter the residue and pour the oil into a container for later use.

3. Slice pork tenderloin, chicken breast and ham into ultra-thin slices (the thinner the better), and blanch mung bean sprouts, bean skin and boiled water. Cut leek and coriander into 2 cm long pieces, and chop chives for later use.

4. Put the dried seaweed into an oil-free pan and stir-fry it slowly with low fire until the dried seaweed becomes darker in color, the water evaporates and the taste is emitted. Then turn off the fire and put it on the chopping board and roll it into fine dried seaweed powder with a rolling pin.

5. Pour the water into the pot to boil, and then add the rice flour. After the water is boiled again, immediately remove the rice noodles and drain them for later use.

6. Heat the stone pot on the fire, then add the dried seaweed, heat the cooked chicken oil to 90% heat, pour it on the dried seaweed, then pour the heated chicken soup, add pork slices, chicken slices, ham slices, cooked rice noodles, mung bean sprouts, bean skin, leeks and coriander in turn, and finally add the cooked quail eggs.

7. Hot rice noodles can be served with sauerkraut.